If I'm famous for any one dish, it must be these biscotti. I came up with the recipe many years ago, and have made literally thousands since then. The main reason I like these biscotti is that they are very easy to make -- requiring only one bowl and no beaters. Another benefit is that they keep and freeze well, and make great gift ideas, no matter what the occasion. Although they are wonderful plain, you can always add a touch more sweetness, by dipping each biscotti into white, milk, or dark chocolate, and sprinkling with decorations for the season.

Below is a step-by-step guide to walk you through the process of making biscotti. It may take a time or two before you get the hang of it. But before you know it, you'll have the recipe memorized, and will be whipping up batches for family, neighbors, and friends!!

Step 1: Put 2 eggs, 1/4 cup canola oil, 3 teaspoons vanilla, 1 teaspoon almond extract, and 3/4 cup sugar in a medium-sized bowl.

Step 2: Mix all of the above ingredients until thoroughly combined.

Step 3: Using a separate container (or the same bowl), add 1 3/4 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Step 4: Stir with wooden spoon, fork, or whisk until wet and dry ingredients are combined and no flour is visible.

Step 5: Add 1 1/2 cups chopped pecans.

Step 6: Stir pecans into batter.

Step 7: Line cookie sheet with parchment paper. Wet your hands. Using wet hands, grab about 1/2 of the dough and place it on one side of the cookie sheet. Wet your hands again, and do the same with the other half. Wet your hands again, and form each pile of dough into rectangular logs.

Step 8: Bake at 350 degrees for 35 minutes. Remove from oven when logs are firm and golden brown.

Step 9: Wait about 5 minutes for logs to cool. Then peel one log from the parchment paper, and transfer it to a cutting board.

Step 10: Using a sharp knife, cut the log on the diagonal into 1-inch wide strips. Move strips back onto the lined baking sheet, lying the strips on their sides. Do the same with the other log.

Step 11: Reduce heat to 200 degrees. Place cut biscotti back into the oven. Bake until biscotti is hard.

Step 12: Decorate if desired. Here are some suggestions.

I use Wilton Candy Melts instead of "real" chocolate because it is easier to work with and dries faster. I also use candy sprinkles -- with the color depending on the season.

Melt the chocolate in the microwave for about 1 minute. Remove and stir. If it's not completely melted, put it back in the microwave. Spread chocolate on half of the biscotti.

Place chocolate-coated biscotti on cookie drying rack to let them cool, or sprinkle decorations on wet chocolate.